Swede curry puffs


Prep time: 
30 minutes


Swede curry puffs


  • 5 tbsp vegetable or sunflower oil
  • 300g swede, cut into 0.5cm cubes
  • 2 medium onions, finely chopped
  • 1 green Thai chilli
  • 6 garlic cloves
  • 25g fresh root ginger, roughly chopped
  • 1 tsp ground turmeric
  • 2 tsp sweet smoked paprika
  • ½ tsp chilli powder
  • 1 tbsp fish sauce
  • ½ x 28g pack coriander, leaves roughly chopped, plus extra sprigs to serve
  • 2 x 320g all butter puff pastry sheets
  • 1 egg, beaten


  • 4 tbsp tamarind paste
  • ½ green Thai chilli, finely chopped
  • 1 small garlic clove, finely chopped


1. Heat 3 tbsp oil in a large frying pan over a medium heat, then add the (peeled) swede. Cook until soft with crisp edges (about 15 minutes), then remove from the pan; set aside.

2. Heat the remaining 2 tbsp oil in the pan and fry the onions for about 5 minutes until soft. Meanwhile, put the chilli and (peeled) garlic and ginger in a food processor and whizz to a paste (or pound using a pestle and mortar). Stir the paste through the onions until fragrant. Add the spices, fish sauce and swede; stir well to combine. Mix in the coriander, then take the pan off the heat and set aside to cool. Preheat the oven to 200°C, gas mark 6, and line 2 baking trays with baking parchment.

3. To assemble the puffs, use an 8cm round cookie cutter to cut 24 circles out of the puff pastry. Put a generous tablespoon of swede filling in the middle of 12 of the pastry circles, then brush the edges with the beaten egg. Put another pastry circle over the top and press the edges together with your fingers to fully enclose the filling.

4. Make a small hole in the top of each puff so the steam can escape during cooking, then glaze with the remaining beaten egg. Put the puffs on the lined baking trays and bake for 20 minutes, until golden brown. Meanwhile, in a small bowl, mix together the tamarind paste, chilli and garlic. When the puffs have cooled a little, serve with the tamarind dipping sauce and the coriander sprigs scattered over.


Photo Credit: Jonny Hughes @jonny2love
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